Chicken Thighs With Peppers and Olives

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Here is a fantastic chicken dish with sautéed peppers with olives on rice.

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Ingredients

  • 12 skinless, boneless chicken thighs (2 to 2-1/2 lb. total)
  • 2 Tbs. olive oil
  • 1 large onion, chopped
  • 1 medium red sweet pepper, cut into thin strips
  • 3 cloves garlic, minced
  • 1 C. uncooked long grain rice
  • 1/4 tsp. thread saffron, crushed, or 1/8 tsp. ground saffron
  • 1/2 C. pimiento-stuffed green olives, halved
  • 1/2 C. dry white wine, dry vermouth or chicken broth
  • Lemon wedges

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Directions

Sprinkle chicken with salt and pepper. In a 12 inch skillet heat olive oil over medium-high heat. Add chicken and cook about 10 minutes or until browned, turning once. Remove chicken, reserving 1 Tbs. drippings in skillet. Add onion, sweet pepper strips, and garlic to skillet; cook and stir for 4 to 5 minutes or until vegetables are tender. Stir in rice and saffron. Add olives; wine, vermouth, or chicken broth; and 1-1/2 C. water. Bring to boiling. Return chicken to skillet; reduce heat. Simmer, covered, about 25 minutes or until chicken is no longer pink and rice is tender. Serve with lemon wedges.

Makes 6 servings.

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